Capsicum Sids Style

1 cup uncooked long grain white rice
2 cups water
1 onion, diced
1 tbsp rice bran oil
2 cups Tuimato sauce
1 cup beef stock
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
500 g minced beef
500 g diced tomatoes
¼ cup chopped fresh parsley
4 cloves garlic, minced
1 tsp SIDS CRAZY SALT
1 tsp ground black pepper
1 pinch ground cayenne pepper
4 large orange capsicum, halved & seeded
1 cup fine grated cheese (any strong flavoured)

Preheat the oven to 190°C.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20-25 minutes. Set the cooked rice aside.
Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
Stir Tuimato sauce, beef stock, SIDS LOW SUGAR RASPBERRY VINEGAR and red pepper flakes into the pan then cook and stir for 1 minute.
Pour tomato sauce mixture into a 22 x 33 cm baking dish and set aside.
Combine ground beef, diced tomatoes, parsley, garlic, SIDS CRAZY SALT, black pepper and cayenne pepper into bowl with reserved onions then mix well. Stir in cooked rice and cheese. Stuff capsicums with the beef mixture. Place stuffed capsicum halves in the baking dish over tomato sauce, sprinkle with remaining cheese, cover baking dish with aluminum foil and bake for 45 minutes. Remove aluminum foil and bake until the meat is no longer pink, the capsicum are tender and the cheese is browned on top, an additional 20-25 minutes.